1 3/4 c. Baker's Angel Flake coconut, divided
2 c. cold milk
2 pkg. (4-serving size) jell-o vanilla flavor instant pudding and pie filling
1 tub (8 oz.) cool whip whipped topping, thawed, divided
1 Keebler ready crust graham cracker pie crust (6 oz.)

Heat oven to 350°F. Spread 3/4 c. of the coconut evenly in shallow pan. Toast 7 to 12 minutes or until lightly browned, stirring frequently. Cool. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 1 minute or until thickened. Gently stir in 1 c. of the whipped topping and remaining 1 c. untoasted coconut. Spread mixture in crust. Stir 1/2 c. of the toasted coconut into remaining whipped topping. Spread over pudding layer. Sprinkle with remaining 1/4 c. toasted coconut. Refrigerate 4 hours or until set. Store leftover pie, covered, in refrigerator.